Monday, July 14, 2008

Country Style Beef Ribs

This is a quick posting as I don't have much time to spare right now.
Country Style Beef or Pork Ribs are generally boneless and the tougher cut of meet. When braised in a sauce they become fork tender and meltingly delicious. We served it them with a wild rice blend and some corn.

1 package country style ribs (I used beef but pork works too)
1 bottle of your favorite bbq sauce
1/3 c ketchup
1-2 tsp hot sauce (siracha is good)
2 TBSP mustard or ground mustard
1 onion, roughly chopped
2-3 cloves of garlic
1 T soy sauce
1 T worchestershire sauce
1 t paprika

Simmer the ribs in the sauce and all of the ingredients for about half an hour. Add salt and pepper if you wish. Meanwhile, preheat oven to 350 and prepare a baking dish lined in two layers of foil. Place the ribs and sauce into the baking dish, cover with foil, and bake for about 1 and a half hours. Uncover and bake for an additional 45 minutes. Let cool and serve.
This does take a while but it's really delicious. And one day, I'll not be lazy and make my own bbq sauce. Use the above ingredients in greater quantities (minus the bottled sauce of course) and add canned tomatoes, molasses, and brown sugar. Plus any other spices you deem necessary. A jalepeno would also work.
Happy cooking!

Wednesday, July 09, 2008

Fresh Tomato Pasta

With so many fresh tomatoes from the garden, easy, summer meals are key.
One of my favorites is quick sauteed cherry tomatoes over pasta with yummy cheese.

Olive oil
1-2 cloves of garlic, diced
1/2 onion, diced
cherry tomatoes, however many you want per person
penne pasta, cooked and drained
fresh basil, oregano, thyme, rosemary, and parsley
salt and pepper to season
red pepper flakes (optional)

Start a pan of boiling water and salt it well. Add pasta.
Meanwhile, sautee onions and garlic in a pan. Add the cherry tomatoes and cook until soft. When the tomatoes are soft, add herbs and seasoning. If you want, add some red wine and cook further.
Drain the pasta and pour the tomatoes over it. Top with parmesean and mozzarella cheese.

We have both sun-gold and regular cherry tomatoes. I really love the sun-gold.

Wednesday, July 02, 2008

Lemon Basil Potatoes

This warm potato salad is simple and delicious. It can be served cool and no mayo involved so it's picnic friendly.

Red potatoes, cubed (amount varies per serving, I used about 8)
juice of 1 lemon
handful of basil, chopped
1 sprig rosemary
garlic powder to taste
1/2 c or so olive oil
1 tbsp white wine vinegar (champagne would work nicely)
2-4 strips cooked bacon (optional)
red pepper flakes to taste

Place the potatoes in a pot and cover with water. Bring to a boil and simmer until fork tender. Drain.
Meanwhile, make your vinaigrette. Combine lemon juice, vinegar, and olive oil, whisking thoroughly. Add herbs and seasoning.
Pour the mixture over the potatoes. Add the bacon and red pepper flakes and gently mix.
Serve warm.

Tuesday, July 01, 2008

Recipe month

Ok, so with this being the NaBloPo whatever recipe month, I'm all over it. I'm going to try to post recipes as much as possible this month, with the exception of this weekend as I won't be home.
Anyway, summer veggies are in full swing here. Lots of fresh goodies and yummy dishes.
This weekend we made a smoked chicken with a special spice rub, a warm lemon basil potato salad, and ancho chile carrots. Everything balanced out rather well.

Ancho carrots:

Carrots, sliced lenghtwise
finely minced garlic, 2-3 cloves
olive oil
1/2 stick of butter
1-2 tsp ancho chile powder
juice of 1 lime
salt and pepper to taste

Melt the butter in the olive oil over med-high heat. Saute the garlic lightly to infuse the butter/oil. Sautee the carrots until just warmed but still crunchy. Season with salt, pepper, and the ancho chile powder. Take off of the heat and stir in the lime juice. Serve warm.